Gluten Free Mexican Lasagna

 

The first time I had this was right after we brought our first kiddo home from the hospital and lots of wonderful friends & family brought us meals. This was one we fell in love with right away and just had to have the recipe! Also, since it’s so easy to throw together & heats up really well this is also one of my go-to freezer meals. Top with some sour cream and/or guacamole and it won’t disappoint.

Gluten Free Mexican Lasagna
Yields 9
Weight Watchers: SmartPoints - 7 PointsPlus - 5
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
205 calories
4 g
62 g
13 g
18 g
7 g
116 g
378 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
116g
Yields
9
Amount Per Serving
Calories 205
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
21%
Sodium 378mg
16%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 18g
Vitamin A
10%
Vitamin C
7%
Calcium
33%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
  2. 1 cup sour cream
  3. 2 cups Mexican cheese blend
  4. 1/2 cup salsa
  5. 1 [4-ounce] can chopped green chiles
  6. 2 tablespoons cilantro
  7. 1 teaspoon ground chili powder
  8. 1/4 teaspoon cayenne pepper
  9. 8 [6-inch] corn tortillas, each cut into 6 wedges
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, combine chicken, sour cream, 1.5 cups of the Mexican cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
  3. Next arrange half of the tortilla pieces in the bottom of greased 7x11 or 9x9 pan, overlapping pieces slightly to cover the surface.
  4. Top with half of the chicken mixture, then repeat both layers.
  5. Finally, add cheeses to top of dish and cover with foil. Bake 30 minutes covered then 30 uncovered {until top is golden and bubbly.}
  6. Let cool 5-10 minutes before serving. Top with sour cream and/or guacamole {technically optional, but highly recommended :)}
Notes
  1. If frozen bake at 375 degrees: 1 hour covered and 30 minutes uncovered.
Adapted from Robin Miller
beta
calories
205
fat
13g
protein
18g
carbs
4g
more
Adapted from Robin Miller
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Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
  • Hannah Hurley

    Yummy! I never thought to call it Mexican Lasagna, we make something similar but call it Enchilada Casserole. Have you ever used Fage yogurt? I substitute it for sour cream. Much healthier and it tastes like sour cream! Thank you

  • Never heard of it, but I'll definitely give it a try the next time we make it! Thanks for the idea 😉

  • Mmm, sounds and looks yummy! 🙂
    Just wanted to let you know we decided we're going to try Floradix instead of poly-vi-sol! At least until her next iron test! Floradix has no preservatives or artificial colors at least. 🙂

  • thanks!! I'll have to look for that 🙂

  • OH. MY. GOSH. This looks/sounds absolutely heavenly! Definitely trying it next week!

  • You really should! It's definitely one of my favorite dishes 🙂

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